Fresh Finesse – Cherries in Champagne Jelly
Cherries in Champagne Jelly
Preparation: 8 minutes
Cooking: 1 minute
1 cup water
1 cup caster sugar
6 teaspoons gelatine or 30gm leaf gelatine
750ml bottle of pink champagne
2 cups washed, seedless cherries
Combine water and sugar in a small saucepan. Stir over low heat without boiling until sugar dissolves, then bring to boil and cook one minute. Dissolve powdered gelatine in small amount of water or if using leaves, soak in 1/2 cup water for 3-4 minutes, then squeeze out excess moisture. Add softened gelatine to hot syrup and stir until dissolved. Add champagne to sugar syrup and cool to room temperature. Place cherries in six serving glasses. Divide the jelly between the serving glasses, pour over cherries and refrigerate until set.
Recipe thanks to Neolene Swain from Fresh Finesse.
New recipe every Saturday at 1:20pm with Noelene and Harvey Deegan on 882 6PR.